Archive for category ThomasKeller At Home

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/08/15/asian-chicken-demiglace/ Last Sunday night, I was helping out to make a dinner of roasted crisp skin chicken thighs. I had some chicken demiglace in my refridgerator and thought I had the rest of the ingredients to make a quick pan sauce. I didn’t. So I ran to my copy of […]

I recently came across a French Laundry course item from the 11 Nov 2018 menu. That menu had an offering of Sauteed Sea Trout, Vidalia Onion Potato Relish, potato puree and ‘Sauce Soubise’. It inspired me to consider making Chef Keller’s Sauce Soubise to pair with roasted arctic char. But where to find the sauce […]

Since the finale of the original Iron Chef series, I’ve been meaning to try and make this dish. I really wanted to taste the dish that was considered one of the ten best dishes from Iron Chef: The Official Book (p 48,49), especially given the comments of the judges. Was it really that good? Time […]

While trying to find inspiration for my Christmas meal ‘salad course’, I came across a dish listing at https://epicures.wordpress.com/2009/11/09/per-se-nyc-3/ – and in particular, it was the salad dish described as: Sweet Carrot Salad, Young Onions, Candied Walnuts and Pea Tendrils with Madras Curry “Aigre-Doux”. So I thought, why couldn’t I make a simple melange of […]

During the planning for my Christmas meal, I was wondering what to do about a seafood course. At one point I had considered lobster. But given the time constraints of what I had in mind, I went from lobster with sauce americaine, to Iron Chef Sakai’s Seaweed Steamed Lobster to his Seaweed Steamed Snapper With […]